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I've been using Homebrew Formulator (for Mac) as my brewing software for a couple years. I know it isn't supported any more, and it may not be worth the effort for anyone to search for it and adopt it now. But as an existing user of it, I am wondering if there is something to be gained by...

Me either. And since priming solution doesn't have yeast in it, freezing and then thawing makes no real difference. Just get it in a liquid form that can be distributed evenly in the 5 gallon batch.

I also have a round cooler, and (as many people have) I looked to Palmer for my design. He says that a round manifold is almost exactly as effective as a false bottom (if you keep it the right distance from the wall). You are continuous/fly sparging, right? Otherwise, it doesn't matter so much.

And I'll surrender the point. I've used both kinds of sugar and there has been no harm to the beer. Any difference may have been in my head (trying to justify the additional expense).

chefmike-- My LHBS corn sugar seems finer (almost like powdered sugar), so it dissolves easier. If my corn and cane were both the same size granules, I really don't know if there would be a difference. I have also seen some others make a similar claim (I checked to see if I was the only...

Nic-- I'd like to hear the results of your ale yeast experiment. My goal is good "session beers"--not beers-as-cocktails. So milds, special bitters, brown ales, etc.

That should work. Good luck. I would like to hear how it comes out.

I've heard and read folks talk about kolsch yeast, but I have never used it. Someone even mentioned using it for a helles. How far could one push it (in terms of styles)? Is it less finicky than 2308?

You can adjust your water down to the bare minimum necessary to get the grain wet (a really thick mash to start with), and then work up for there. It might give you a bit more water to sparge with. You could also recirculate a couple gallons instead of a couple quarts for vorlauf, which would...

You might try taking it apart and cleaning it. But if it is really rusty, it may be time to give it a decent burial--at least the burner. I had a gas grill that I kept forever, and eventually I had replaced everything but the carcass: hoses, venturis, starter, regulator, burners. It's up to...

I am 150 miles north of you, and I would agree with FxdGrMind and others; you should be able to do just fine. I have four rhizomes: Cascade, Willamette, Hallertaur, and Saaz. Cascade is the most consistently abundant, but all produce some. Keep the soil fertile, cut the vines back in the...

If you had to choose just two yeasts from which to make most of your beers, what would they be? I keep a yeast bank in my fridge (actually just bottles of generic homebrew made from my two strains, labeled and used exclusively as "starter paks" for my batches). It's simple, saves 5 bucks a...

I try to keep corn sugar on hand, but I have used cane sugar in a pinch (when I couldn't remember where I had hidden the corn sugar). No difference in flavor that I could detect. But...you may have a bit easier time making the corn sugar dissolve.

I've been brewing on and off for 20 years. With my two boys now adults, I have some more time for hobbies (and some more consumers of my results). So I am brewing about once a month, now. My goals are to be consistent, brew good lagers, and spend money only where it makes sense. I brew...

I'm new to this forum, but I have been brewing for 20 years. It seems to me chefmike is giving good advice (in other words, his experience is mine). You could pitch right on top of your cake, but you are risking infection because of poor sanitation and you are probably overpitching (altering...

32 degrees. BTW, it is worth it. My beer comes out crystal clear even without clarifiers.